Heroes [Solved] Mexican Influence around the World Thread

Ketchup

Main ingredients tomato

Ketchup is a table sauce. Traditionally, recipes featured ketchups made from egg whites, mushrooms, oysters, mussels, walnuts, or other foods,[1][2] but in modern times the unmodified term usually refers to tomato ketchup. A similar sauce Tomato sauce is sold in Australia, New Zealand, and India, and is almost exclusively used in South Africa.

Ketchup is a sweet and tangy sauce, typically made from tomatoes, sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger.

The market leader in United States (82% market share) and United Kingdom (60%) is Heinz.

Tomato ketchup is often used as a condiment to various dishes that are usually served hot: French fries, hamburgers, hot sandwiches, hot dogs, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or an ingredient in, other sauces and dressings, and it is also used as an additive flavoring for snacks like potato chips.

Tomato ketchup
James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin). American cooks also began to sweeten ketchup in the 19th century.[17]

Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell tomato ketchup in a bottle.[19] By 1837, he had produced and distributed the condiment nationally.[20] Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.[21] Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home.[22] With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to our modern sweet and sour formula.[13]

El Mariachi movie
Directed and producer by Robert Rodriguez who is Mexican-American

El Mariachi is a 1992 American contemporary western action film and the first installment in the saga that came to be known as Robert Rodriguez's Mexico Trilogy. It marked the feature length debut of Rodriguez as writer and director. The Spanish language film was shot with a mainly amateur cast in the northern Mexican bordertown of Ciudad Acuña, Mexico across from Del Rio, Texas the home town of leading actor Carlos Gallardo. The US$7,000 production was originally intended for the Mexican home video market, but executives at Columbia Pictures liked the film so much that they bought the American distribution rights. Columbia eventually spent several times more than the 16 mm film's original budget on 35 mm transfers, promotion, marketing and distribution.

In 2011, El Mariachi was inducted into the Library of Congress to be preserved as part of its National Film Registry for being "culturally, historically, or aesthetically significant". The film is further immortalized by Guinness World Records as the lowest-budgeted film ever to gross $1 million at the box office.

Budget $7,000
Box office$2 million

Cast
Carlos Gallardo as El Mariachi
Consuelo Gómez as Dominó
Peter Marquardt as Mauricio (a.k.a. Moco)
Reinol Martínez as Azul
Jaime de Hoyos as Bigotón

The film was shot in numerous locations in Acuña, Coahuila, located in Northeastern Mexico. Rodriguez had a $7,000 budget, almost half of which he raised by participating in experimental clinical drug testing while living in Austin, Texas.[6] The opening scenes feature a shootout in a jail. It was the local Acuña jail situated on the outskirts of the town.[7] Also, the female warden and the male guard were the real-life warden and guard; Rodriguez thought it convenient because it saved him the cost of hiring actors and renting clothing.[7] The intro bar scene was shot inside the Corona Club and exterior street scenes were shot on Hidalgo Street. The shoot out was filmed outside at "Boy's Town", the local red-light district.

On the El Mariachi DVD, Rodriguez devotes both a DVD commentary and an "Extras" section to explaining the tricks of filming a feature-length film with just $7,000. Rodriguez heavily stresses the need for cost cutting, "because if you start to spend, you cannot stop anymore."[8] This is why he cut costs at every possible opportunity. He did not use a slate; the actors, instead, signaled the number of scene and number of take with their fingers. He did not use a dolly but held the camera while being pushed around in a wheelchair. He did not employ on set sound recording equipment; the film was instead shot silent with audio dubbed in post-production. Professional lighting was replaced by two 200-watt clip-on desk lamps. No film crew was hired; actors not in the scenes helped out.[8] Also, Rodriguez believed in filming scenes sequentially in one long take with a single camera; every few seconds, he froze the action, so he could change the camera angle and make it appear that he used multiple cameras simultaneously.[7] Also, bloopers were kept in to save film: noted by Rodriguez were scenes when the Mariachi jumps on a bus, where Rodriguez is visible; the Mariachi bumping his weapon into a street pole; him failing to throw his guitar case on a balcony and Dominó twitching her face when she is already dead.[8] Rodriguez spared expense by shooting on 16 mm film as opposed to 35 mm, and transferring the film to video for editing, avoiding the costs of cutting on film.[8] In the end, he used only 24 rolls of film[8] and only spent $7,225 of the $9,000 he had planned.[6]

Originally, the film was meant to be sold on the Latino video market as funding for another bigger and better project that Rodriguez was contemplating. However, after being rejected from various Latino straight-to-video distributors, Rodriguez decided to send his film (it was in the format of a trailer at the time) to bigger distribution companies where it started to get attention.

For the scene in which the Mariachi delivers a song in front of Dominó, Rodriguez hired a local entertainer. Recording the song with little more than a microphone held next to the musician, Rodriguez pitched the voice to match the voice of Mariachi actor Carlos Gallardo.[8]

The story of the film's production inspired Rodriguez to write the book Rebel Without a Crew: Or How a 23-Year-Old Filmmaker with $7,000 Became a Hollywood Player.

Sony's AXN channel confirmed that it will be airing a TV series adaptation of the El Mariachi franchise. The series premiered on March 20, 2014.[9][10][11][12]

El Mariachi won multiple international awards, and writer/producer/director Rodriguez went on to gain international fame; he was interviewed on such shows as Sábado Gigante and proceeded thereafter to secure Hollywood-backing for films such as The Faculty and Sin City. In December 2011, El Mariachi was deemed "culturally, historically, or aesthetically significant" by the United States Library of Congress and selected for preservation in the National Film Registry.[15] Citing it as the film that "helped usher in the independent movie boom of the early 1990s", the Registry gave special mention to director Robert Rodriguez and his ability to merge two separate genres of films—"the narcotraficante film, a Mexican police genre, and the transnational warrior-action film, itself rooted in Hollywood Westerns"—successfully "despite the constraints of a shoestring budget."

Tomato - Essential Ingredient in Spanish Cuisine

The MEXICAN Food Discovery That the Mediterranean Adopted as its Own

Tomatoes are definitely an essential ingredient in Spanish cooking! The Spanish enjoy fresh tomatoes many ways - in salads, sliced on French bread or cut in half and eaten like an apple, but with a pinch of salt. They even make cold soup from raw tomatoes. As far as cooked tomatoes, they appear in casseroles, sauces or stuffed with meat or fish.

The tomato wasn’t always an essential in Spanish cuisine, or any other European cuisine!

As you may remember learning in school, tomatoes are natives from Mexico and were brought back to Europe by Spaniards in the early 16th century. Because they are part of the nightshade family of plants, which are poisonous, it was thought for many years that tomatoes were, too. They were first cultivated as a decorative plant and not used in food for years. The Spanish word tomate comes from the Aztec word “tomatl.”

So crazy are Spaniards about tomatoes, that there is a festival called the Tomatina in Buñol, Valencia every year for the last 61 years. It is essentially a HUGE tomato fight in the street! It so popular that 40,000 people throw 110 tons of tomatoes that are provided by the town council. If you'd like to see the official web site including "rules" of the fight and many wild photos of the celebration and learn more, try LaTomatina.info.

Since tomatoes like full sun and well-watered soil, Spain has a perfect climate for growing tomatoes and produces around 3 million tons a year.

Just as canning fruit and vegetables were common tasks for women around the US for many summers, putting up bottles of sofrito, (a mixture of stewed tomatoes, onions, and garlic) is for women in the Spanish countryside. Sofrito is used as the base for sauces, rice dishes and for stews.

Recipes That Use Tomatoes or Tomato Sauce

Gazpacho - Cold Tomato Soup
Paella Valenciana - Paella a la Valencia
Paella de Marisco - Seafood Paella
Paella Vegetariana - Vegetarian Paella
Bacalao con Tomate - Cod Fish with Tomato Sauce[
Caldereta de Cordero - Lamb Casserole
Estofado de Conejo - Rabbit Stew
Urta a la Roteña - Baked Snapper Roteña
Potaje de Garbanzos y Espinacas - Garbanzo and Spinach Soup
Bacalao con Samfaina - Cod Fish with Vegetables
Sofrito - Tomato Sauce
Huevos Rellenos de Atun - Deviled Eggs with Tuna
Pan con Tomate - Tomato Bread from Cataluña
Berenjena con Pollo y Pimientos - Eggplant with Chicken and Peppers
Ensalada de Pepino - Cucumber Salad
Carne de Vaca con Tomate - Beef Tomato Stew
Mejillones en Vinagreta de Tomate - Mussels in Tomato Vinaigrette
Empanadas Gallegas - Galician Turnovers
Berenjena con Vinagreta de Tomate - Grilled Eggplant in Tomato Vinaigrette
Spanish Summer Pasta Salad Recipe - Ensalada de Pasta

1.  

2. La muerte, cara bonita en el tatuaje de Brasil

   RÍO DE JANEIRO. ¿Una calavera como símbolo de belleza? Para los fanáticos de los tatuajes en Brasil, sí.

   En la Semana del Tatuaje 2016, considerada la mayor convención de América Latina de tatuaje y piercing, la imagen de la muerte se ve en brazos, piernas, cuellos y en la mayoría de las partes del cuerpo humano, sin contar camisetas y afiches.

   Hay claro otros muchos diseños en esta feria, que comenzó el viernes y cierra este domingo.

   Personajes de Disney, guerreros vikingos, viejas anclas estilo Popeye, geishas japonesas, rosas, enredaderas y hasta un jardín entero estaban disponibles en esta convención de Rio.

   Pero la muerte en tinta presentada en diversas formas —sonrientes, haciendo una mueca, guiñando un ojo— es ineludible.

   
   “Se ha convertido en la moda”, explicó a la AFP Priscila Virla, de 32 años y copropietaria de un estudio de tatuajes que atiende especialmente a las mujeres y que formó parte de los 250 stands.

   
   
   

   “El cráneo es una de esas cosas que realmente ha alcanzado gran popularidad, sobre todo aquí en Rio de Janeiro”, añadió.

   Algunas de las representaciones de la muerte realizadas en los catálogos de tatuajes mostraban cráneos horriblemente desfigurados, gritando o goteando sangre. Pero a pesar de las apariencias, el apego a esta imagen tiene raíces sorprendentemente saludables.

   “Para los brasileños el cráneo representa la igualdad”, dijo Binho Fernandes, cuya línea de ropa y accesorios está mayoritariamente vinculada a todo lo relacionado con el cráneo. “La gente se tatúa cráneos porque el cráneo nos une a todos” , añadió.

   Nelio Cadar, cuyo estudio usa como logotipo una estilizada calavera y exhibe un cráneo gigante en su brazo, coincidió con Fernandes.

   “Tomamos el lado bello del símbolo. Es menos sobre la muerte y más sobre igualdad, sin importar si tienes mucho dinero, o estás quebrado, si eres católico o de alguna otra religión. Cuando alguien muere termina en un esqueleto”, subrayó.

   HERENCIA MEXICANA

   La obsesión por el cráneo viene del día de los muertos de México, según los expertos del tatuaje en la convención.

   El dios azteca de la muerte fue transformado por la cultura popular en un oscuro santo popular llamado Santa Muerte favorecido por “criminales y la policía”, dijo el artista Federico Ruiz, que llegó a Rio desde Ciudad de México para vender sus obras.

   Artísticamente relacionada con Santa Muerte está la mujer esqueleto mexicana Catrina, que sirve de fuente de inspiración para los aficionados del tatuaje a nivel internacional, especialmente en Brasil.

   “Es algo que Brasil tomó como propio”, dijo Cadar. “Lo hemos hecho bien”, se congratuló.

   Un minucioso tatuaje de un cráneo que cubra buena parte del brazo cuesta alrededor de 1.200 reales (unos 293 dólares) , una suma considerable en medio de la recesión que golpea a Brasil. Pero no hay escasez de clientes.

   El apetito por tatuajes es tan grande en Rio que los vendedores parecen estar de acuerdo en que siguen protegidos por ahora contra la crisis económica del país.

   Y el aspecto sombrío de la estampa del símbolo de la muerte poco parece importar a quien lo lleva.

   “Cuando ya tienes un cierto número de tatuajes, deja de importante lo que significan” , indicó Lorena Lima, de 21 años, que lleva una Catrina con ojos feroces y la boca cocida en su brazo derecho.

   “Sólo los llevas porque son bellos”, añadió mientras hacía una mueca de dolor con la aguja penetrando su piel para su décimo tatuaje.

   En todo caso, las calaveras no tienen que dar miedo, advirtió Virla.

   “¿Ves?”, dijo subiendo su pantalón para mostrar un pequeño esqueleto con un divertido arco de puntos rojos y blancos. “Todo depende de la perspectiva”.

   http://www.abc.com.py/internacionale...l-1447089.html

   Mais uma bela arte feita pelo Led's: caveira mexicana

   Caveira mexicana tatuada na perna

    
    
3.  

Corn flakes

Corn flakes, or cornflakes, are a popular breakfast cereal made by toasting flakes of corn. The cereal was first created by John Harvey Kellogg in 1894 as a food that he thought would be healthy for the patients of the Battle Creek Sanitarium in Michigan, USA where he was superintendent. The breakfast cereal proved popular among the patients and the Kellogg Company was set up to produce corn flakes for a wider public. A patent for the process was granted in 1896.

With corn flakes becoming popular in the wider community, other people, particularly a previous patient at the sanatorium, C. W. Post, started to make rival products. Various ingredients were added and different grains were used. Kellogg continued to experiment and in 1928 started to manufacture Rice Krispies, another successful breakfast cereal. The trademark rooster that appears on the cereal packets and which first appeared in a television commercial may have been inspired by the Welsh word for rooster, ceiliog, suggested by Kellogg's Welsh friend Nansi Richards. Nowadays there are many generic brands of corn flakes produced by various manufacturers. As well as being used as a breakfast cereal, the crushed flakes can be substituted for bread crumbs in a recipe and can be incorporated into many cooked dishes.

Corn flakes are a packaged cereal product formed from small toasted flakes of corn, and are usually served cold with milk and sugar. Since their original production, the plain flakes of corn have been flavoured with salt, sugar and malt, and many follow-on products with additional ingredients have been manufactured such as "sugar frosted flakes", "honey nut corn flakes" and others.

The accidental legacy of corn flakes goes back to the late 19th century, when a team of Seventh-day Adventists began to develop new food to adhere to the vegetarian diet recommended by the church. Members of the group experimented with a number of different grains, including wheat, oats, rice, barley and corn. In 1894, John Harvey Kellogg, the superintendent of The Battle Creek Sanitarium in Michigan and an Adventist, used these recipes as part of a strict vegetarian regimen for his patients, which also included no alcohol, tobacco or caffeine. The diet he imposed consisted entirely of bland foods. A follower of Sylvester Graham, the inventor of graham crackers and graham bread, Kellogg believed that spicy or sweet foods would increase passions.[2]

This idea for corn flakes began by accident when Kellogg and his younger brother, Will Keith Kellogg, left some cooked wheat to sit while they attended to some pressing matters at the sanitarium. When they returned, they found that the wheat had gone stale, but being on a strict budget, so they decided to continue to process it by forcing it through rollers, hoping to obtain long sheets of the dough. To their surprise, what they found instead were flakes, which they toasted and served to their patients. This event occurred on August 8, 1894, and a patent for "Flaked Cereals and Process of Preparing Same" was filed on May 31, 1895, and issued on April 14, 1896.

A former patient of the Battle Creek Sanitarium named C. W. Post started a rival company, as well as the major other brand of corn flakes in the United States, called Post Toasties. Australia's Sanitarium also manufactures their own brand of corn flakes called Skippy corn flakes. Many generic brands of corn flakes are produced by various manufacturers. In addition, Sainsbury's, Tesco, Morrisons, Asda Co-operative, etc. have brought out similar products based on cornflakes. A variety of corn flakes that is sold in the United Kingdom is one where honey and nuts have been added to the corn flakes, colloquially as "honey nut corn flakes" and as Crunchy Nut under the Kelloggs brand name.

A wide variety of different recipes for dishes involving corn flakes exist. Crushed corn flakes can substitute for bread crumbs.

Honey joys are a popular party snack in Australia; honey joys are made by mixing corn flakes with honey, butter and sugar and baking in patty cases or muffin cups.[13] A variant popular in the UK is chocolate corn flake cakes, made with corn flakes, dark chocolate, golden syrup and butter.[14]